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Reviewed Daube a la Provencale

Feb 13, 2012 in Food Network Community Toolbox on

Was laid up sick all weekend and caught the show. Thought hugh... that looks interesting... WOW! Takes a while, so plan ahead, but it's worth it. I used a merlow, but I think a cab might work better. I'll let you know because I will me makling this again. Could be adapted to pork or mutton I think. I'll let you know that one too.""

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